Freshwater Trout – Vlad Taltos series

Freshwater Trout from Valabar's | Food Through the Pages

“’Freshwater trout,’ announced Mihi, ‘from the Adrilankha River, stuffed with carrot slivers, fresh rosemary, salt, crushed black pepper, a sprinkling of powdered Eastern red pepper, minced garlic, and sliced lemon wedges. Accompanied by fresh goslingroot, quick-steamed in lemon butter.’ Then, wielding the serving spoons … Continue reading

Poultry ala Sunbird – Fragile Things

Cider Can with Herbs | Food Through the Pages

Thoughts: This plate is full of exotic, old world flavors. The chicken is soft and tender, and the meat falls from the bone, gently infused with the ingredients in the cider can. Flavors from the herbs are just barely present, … Continue reading